fried mussels
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4 from 1 vote

Greek Fried Mussels

Any edible mussel will work here, store-bought or gathered. You can also use this recipe with clams, too. The skordalia sauce is great with any fried food, and will keep in the fridge for a week or so. 
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Course: Appetizer
Cuisine: Greek
Servings: 4 people
Author: Hank Shaw

Ingredients

  • 4 pounds mussels
  • 1 cup white wine
  • 2 bay leaves
  • 1 1/2 cups flour
  • 1 tablespoon ground fenugreek (optional)
  • 1 tablespoon onion powder (optional)
  • 1 tablespoon ground black pepper
  • 2 teaspoons salt
  • Cheap olive oil, for frying

SKORDALIA

  • 5 garlic cloves, chopped
  • Salt
  • 1/2 cup pine nuts or walnuts, chopped
  • 4 1-inch thick slices of bread, crusts removed
  • 3/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar

Instructions

  • Make the skordalia first. Dampen the bread with some water, then squeeze it dry. Tear it into pieces and put into a food processor. Add the garlic, salt and pine nuts and pulse a few times. Add the vinegar. Now, with the motor running, slowly pour in the olive oil until you get a mayonnaise-like paste. Set aside.
  • Pour the white wine into a large, wide pan with a lid. Add the bay leaves and bring to a boil. Add the mussels in one layer and steam with the lid on. As each mussel opens, remove it to a plate. Keep doing this until all the mussels are open. 
  • Remove the mussels from the shells. Remove the wiry beards if they have them; store-bought mussels often don't. Heat enough cheap olive oil in a pot or fryer to be able to deep-fry the mussels. Heat to 350 degrees. 
  • Mix the flour with all the spices and dredge the mussels in it. Shake off the excess and fry in the hot oil until golden, about 2 or 3 minutes. Drain on paper towels. Serve alongside the skordalia.

Notes

Note that if you are trying to stay gluten-free, you can use chickpea flour for the mussels, and mashed potato instead of the bread for the skordalia.